This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I’d been eyeing ever since I first saw the book. They’re like Dorie’s version of Oreos (“Dorie-Os”?) and having tried my hand at a much more complex recipe, I was eager to see what Dorie had come up with and if it was easier.
Turns out that, of course Dorie’s recipe is much more approachable. The cookie dough is a joy to work with thanks to Dorie’s tip of rolling it out right away then freezing it before you cut out the cookies – no more rolling out a brick of cold (crumbly) dough that’s impossible to work with. It’s a brilliant tip and one I’ve been using for a while with some pie and tart crusts and galette doughs too and I think I’ll be using it with roll out cookies from now on too.